Michelle Cooks: Blueberry Oat Muffins
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 2 Tbsp coconut palm sugar
- 1/4 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 cup blueberries, frozen or fresh
Preheat your oven to 350 degrees Fahrenheit and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk and vanilla, mixing until well combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in one tablespoon of flour to prevent them from bleeding or sinking to the bottom of the muffins and fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
Bake for 20 to 22 minutes or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.